When I saw the picture above, I felt like eating Indian food, especially when I was hungry. Now let me explain why this dish is an "outsider's dish" in Tamil Nadu.
According to historical records, Indian fragrant rice originated in Delhi during the Mughal Empire, and gradually spread to other places with a large number of Muslim communities, and started their own versions of Indian fragrant rice, such as Lukono fragrant rice, Hyderabad fragrant rice, Kolkata fragrant rice and so on.
Ambur Biryani is famous in Ambur, a town in Tirupattur district. It originated from Ambur and Vaniyambadi, and Arcot Nawabs ruled this area during 1692- 1855. Ambre scented rice is unique in that it does not often use Basmati scented rice. The main raw material of Ambre fragrant rice is Jilasambami. Ambur Star, a famous chain store of Indian fragrant rice, is a must-try, although I haven't eaten Indian fragrant rice there yet.
On the contrary, Bilyani is famous in Coimbatore, Tamil Nadu and Parakad in Kerala. It is mainly produced by the Rawther family, a Muslim community in Tamil Nadu and Kerala. Indian fragrant rice is unique in that the main meat of fragrant rice is goat meat, which makes it a pure mutton fragrant rice.
Dindigul in Tamil Nadu is a famous Indian dish. 1957, Nagaswamy Nadu invented Dindiegal dance. Then in 20 13, it was renamed Dindigul Thalappakatti restaurant, which became a large chain restaurant in India and overseas. The name "Thalappakatti" comes from the Indian fragrant rice cooked by the chef who tied "Thalappa" (Tamil name for headscarf) to his head.
Another unique feature of this Indian fragrant rice is that it uses Jilasambami, unlike other Indian fragrant rice, which uses Basmati fragrant rice. My father once said that in his time, salad Indian rice (then called salad Indian rice) was usually eaten in 10 minutes, which was its delicacy.